Chocolate Pretzel Clusters are a fun and easy no-bake dessert recipe that takes only three ingredients and 15 minutes. The perfect mix of salty and sweet, these crushed pretzel candies are insanely addictive.
These chocolate pretzel clusters are one of my favorite candy recipes. They are the perfect combination of salty and sweet, using milk chocolate as the base, with crushed pretzels mixed in.
I also like to top mine with a sprinkle of sea salt, but this step is optional if you don’t have it on hand. Sea salt flakes would be even better!
Not only is this recipe delicious and easy to make, but it’s a great way to use up the rest of a bag of pretzels!
How many times have you tossed an almost empty bag of pretzels because it was mostly smashed bits at the bottom? Here’s your solution!
Chocolate Melting Wafers
For this recipe, and pretty much all of my easy candy recipes, I like to use chocolate wafers. What is the difference between chocolate melting wafers and chocolate chips? Can’t I use chocolate chips instead?
The main difference between melting wafers and chocolate chips is how they will solidify after you’ve melted them. First, melting wafers are made for melting – it’s literally in their name! So, they will melt very easily in the microwave for you.
When your candy solidifies, it has a shiny appearance. Your candy will also have a “snap”, like a candy bar when it is broken in half.
Chocolate chips will work in this recipe, but they won’t have a shiny “candy” appearance when hardened. They also won’t solidify as hard as melting wafers. However – they will taste great! I mean… it’s chocolate. Hard to go wrong here!
How to Make Chocolate Pretzel Clusters
First, gather your ingredients. You’ll also either want a sheet of parchment paper (to make free-form clusters) or a lined mini-cupcake pan to make your cluster cups.
For this recipe, you’ll need chocolate melting wafers (milk, dark, or white chocolate all work!), crushed pretzel pieces, and some sea salt.
If you haven’t already, crush up some pretzels. I like to use the method of adding pretzels to a plastic bag, sealing, and crushing with a rolling pin.
Next, melt your chocolate wafers in a microwave safe container. Melt them in 30 second increments, stirring each time, until they are completely melted.
Then, add your crushed pretzels in and stir to coat them completely.
Using a tablespoon, spoon your pretzel mixture into mini-cupcake liners. Or, drop by tablespoon onto a sheet of parchment paper to make free-form clusters.
One tablespoon should fill up 21 mini-cupcake liners about two-thirds full. Once your cups are full, gently tap each pan on the counter to help your chocolate settle into the liners.
Before your chocolate has set, don’t forget to sprinkle the tops of each with coarse sea salt or sea salt flakes.
More Chocolate Candy Recipes
- Chocolate Peanut Butter Magic Wand Pretzels
- Golden Grahams S’mores Bark
- Peanut Butter Pretzel White Chocolate Bark
- Peanut Butter Buckeyes
- Dark Chocolate Pecan Toffee Bark
Chocolate Pretzel Clusters
- 10 ounces milk chocolate melting wafers
- 1 1/2 cups crushed pretzels
- 1 teaspoon sea salt
- Line a cookie sheet with parchment paper and set aside. Or, line a mini muffin tin with paper liners and set aside.
- In a glass bowl, microwave melting wafers in 30 second increments, stirring until melted. Alternatively, melt using a double boiler on the stove top.
- Add crushed pretzels and stir to combine.
- Drop by tablespoon onto parchment lined paper (or fill mini muffin liners halfway with chocolate mixture). Sprinkle lightly with sea salt while chocolate is still melted.
- Place cookie sheet (or muffin pan) into refrigerator to harden, about 10-15 minutes. Store chocolate in a sealed container at room temperature for up to 2 weeks.
- Milk chocolate, dark chocolate, or white chocolate wafers can be used for this recipe.
- Chocolate chips can be used instead, but they will not harden like melting wafers or have a shiny appearance.